Method of making date marmalade.



TED STATES PATENT OFFICE. v

GUSTAF ODERT PETER, OF OSKARSHAMN, SWEDEN.

METHOD OF MAKING DATE MARMALADIJ.

No Drawing.

To all whom it may concern:

Be it known that I, GUSTAF Oorm'r Pii'rnn, a subject of the King ofSweden, and resident of Oskarshamn, Sweden, have invented a certain newand useful Improvement in Methods of Making Date Marmalade, of which thefollowing is a specification.

.The yogurt-milk, i. e.. sour milk containing a ferment of BacillusBulgarz'cus, not having come into general use, owing chiefly to thetroublesome and complicated mode of of producing a marmalade from datescontaining a ferment of Bacillus Bulgarians, the main constituent ofthis marmalade being the flesh or juice of dates. Another ingredient isagar-agar. If preferred, sugar, glycwater for about two hours.

erin, other fruits and a coloring matter may be added.

This marmalade is made in the following manner: The dates are stoned andboiled in After the boil ing has been finished, an addition of agaragaris made, this agar-agar having been previously melted in hot water andeaten, and then the pulp is stirred for some minutes. Sugar, glycerin,other ingredients Specification of Letters Patent.

Patented Nov. 24, 1914.

Application filed October 29, 1918. Serial No. 798,123.

and a coloring matter may be added, and the whole kept boiling, until ithas reached the desired degree of concentration. After cooling to about42 0., the yogurt ferment is added, and the pulp is stirred until thetemperature has gone down to about34= C.

This marmalade is turned into pots which are covered with parchmentpaper or any other suitable material and kept at a temperaturepreferably not exceeding 20 0., or the marmalade is formed into cubes,tablets, or the like.

Having now described my invention, what I claim as new and desire tosecure by Letters Patent is:

1. Improved method of making marmalads from dates with an addition ofyogurt culture, by boiling the dates with agaragar into a ulp of thedesired concentration and ad in ferment of yogurt to the same aftercoolm stirring the whole mass until it has coole sufficiently, pouringinto receptacles.

2. Improved method of making marmalade from dates with an addition ofyogurt culture, boiling the dates with a ar-agar, sugar and glycerininto a pulp o the desired concentration and adding ferment of yogurt tothe same after cooling, stirring the whole mass until it has reached aternperature of 34 degrees C. and pouring the

